|
AA 93 DUB-ORD Business Class Feb 2009 with link
February 2009
American Airlines Business Class Dublin to Chicago http://share.shutterfly.com/action/w...8QbNHDNy5bqM7I Just a comment: Seriously, AA... it is about time to change the pre-arrival meal option and add some variety to it. That chicken salad is just really awful. There are so many kinds of sandwiches, warmed quiches, calzones and even a traditional English tea service like finger sandwiches with scones... Wine List Champagne Pommery Brut Champagne White Wines Joseph Drouhin St. Veran, Burgundy Val do Sosego Albarino Red Wines Freemark Abbey Napa Valley Merlot Chamarre Grande Reserve Pinot Noir Sherry Emilio Lustau Sherry Dessert Wine Graham’s Vintage Port Dining Service Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items developed by Chef Darren McGrady, who devoted 15 years old of royal service to Queen Elizabeth II, and Diana, Princess of Wales. To Start Warmed Mixed Nuts Or Marinated cheese antipasto Appetizer Grilled scallops, hot-smoked salmon and grilled shrimp served with a marinated roasted vegetable salad Salad Fresh seasonal greens and an assortment of fresh vegetables offered with roasted red pepper dressing or Sapori d’Arte olive oil and balsamic vinegar Bread Basket Assorted gourmet breads offered with butter or Sapori d’Arte olive oil Main Course Beef Roulade Braised beef tenderloin filled with sausage, offered with a red wine Portobello sauce, glazed carrots and Normandy-style potatoes A signature Darren McGrady dish Rack of Lamb Garlic rack of lamb with rosemary Merlot sauce, haricots verts, tomatoes, and a rosti potato cake Roasted chicken Roasted chicken breast served with bordelaise sauce, sautéed Swiss chard, carrots and truffle celeriac puree Pasta Gnocchi stuffed with a rich pecorino cream filling Dine Upon Request You may choose one of the featured entrees to be served with an appetizer and desert, presented all at once, at any time you wish. Dessert Ice cream sundae Ben and Jerry’s vanilla ice cream with a choice of hot fudge, butterscotch or seasonable berry toppings, whipped cream and pecans A selection of gourmet cheeses Offered with flavorful dried fruit and assorted crackers To Finish Assorted Lindt chocolates Mid-Flight Snack A selection of gourmet cheeses Offered with flavorful dried fruit and assorted crackers Or Assorted snack items are also available Light Meal Select From Uno’s Farmer’s Market Pizza A Chicago-style deep dish pizza topped with mixed vegetables and a three cheese blend, served with basil pesto and a fresh green salad Or Asian-style Chicken Soy seared breast of chicken served chilled over grilled pineapple with Asian slaw and sweet and sour sesame dressing Dessert Fresh Fruit or cookies, freshly baked on board Pre-Arrival Beverage For your enjoyment Chilled sparkling water with a fresh citrus garnish 2/09 2Cls, Business, UK-US, Lunch/Dinner - Snack |
BMI Premium Economy MAN to Antigua, Barbados, and Las Vegas
February 2009
Premium Economy Manchester – Las Vegas, Antigua, and Barbados Lunch Starter Mixed Seasonal Salad Main Course Cream cheese and spinach mezzaluna Traditional chicken dinner Beef Stroganoff Dessert Chocolate Truffle Mousse Refreshment A choice of sandwiches A little chocolate treat Man-LAS/BGI/ANU 09-0102 P1 |
BD Premium Economy Las Vegas to Manchester February 2009
Las Vegas to Manchester
February 2009 Wine List Chardonnay/Colombard Blanc de Blaccs Maison De Perriere France White Wine Pinot Gris Beblenheim, Alsace France Chardonnay Fiegl Oslavia, Gorizia Italy Red Wine Aulente Rosso San Patrignano Italy Clos Bagatelle Lauguedoc France Complimentary drinks from the bar Dinner Seasonal Salad Cheese Tortellini with pesto sauce Braised chicken with mustard sauce Beef Bourguignoone Cheese with biscuits Blueberry cheesecake Breakfast Chocolate Croissant Yogurt Fresh Fruit Prem Las-Man 08-0111 P3 |
BD LAS-MAN Business February 2009
bmi Business Class
February 2009 Las Vegas to Manchester Wine List Champagnes Champagne Cattier Brut Antique Premier Cru Chigny-les-Roses France White Wines Pinot Blanc Cave De Turckheim Alsace France Semillon Sauvignon Blanc Deep Woods Margaret River Australia Red Wines Clos Bagatelle Saint-Chinian Languedoc France Monvi Colli Perugini Rosso Umbria Italy Cabernet Sauvignon Mill Creek Sonoma County USA Sandeman 20 Years Old Tawny Port Glenlivet 18 Years Courvoisier XO Chivas Regal MAN/LHRBUSWINE09-01/01 Las Vegas to Manchester February 2009 Dinner Starter Cream of Mushroom Soup Seasonal Salad Vegetable and goat’s cheese parcel with tomato chutney Smoked duck slices with dried fruit compote Main Course Sacchettini filled with ricotta and served with a tomato sauce Flax and Mustard Seed Crusted Halibut with confetti rice Grilled chicken breast in an applewood bacon jus with dauphinoise potatoes and oven roasted vegetables Moroccan lamb chop with citrus and chili sauce, butternut squash, courgette and baby onions Personal Bakery Selection Dessert Apple Dumpling with caramel sauce A Trio of mocha, white chocolate and brandy cream mousses Ice cream Cheese plate – farmhouse cheddar, Stilton and rouge affine Express meal option In order to allow you to maximize your personal time – to sleep, work, or relax – we are pleased to offer an express meal option on this flight, in place of the a la carte meal menu. Personal Bakery Seleciton with either: - a mixed seasonal salad and soup Or - your choice of one of the main courses Please let a member of the crew know if you wish to opt for an express meal today. Anytime Barbeque beef and cheddar ciabatta Cheese plate – farmhouse cheddar, Stilton and rouge affine Fresh Fruit plate Ice Cream Cappuccino Espresso Irish Coffee Freshly ground coffee Twinings tea selection Hot Chocolate Horlicks Green and Blacks Chocolate Breakfast Freshly squeezed orange juice White peach smoothie Fruit yogurt Choice of cereals Fresh Seasonal Fruit Bakery selection with preserves and marmite Warm Chocolate Bread Warm Cinnamon Bread Freshly prepared white and brown toast The Great British Breakfast Crispy bacon, sausages, grilled tomatoes, sautéed mushrooms, rosti potatoes, choice of fresh fried or scrambled eggs from the skillet Boiled eggs, bread and butter BusLas-man 08-0111 J3 |
If anyone is interested I have a bucket load of menus to give them, I have an uncanny habit of putting the menu in my bag, they are all biz or first class from a load of airlines, I will ship them to you if you want them
|
AS 7 EWR-SEA February 2009 with pix link
Alaska Airlines
Newark to Seattle AS 7 February 2009 http://share.shutterfly.com/action/w...8QbNHDNy5bqNCw Menu First Class Service Welcome Aboard Alaska Airlines Appetizer Salad Chilled Prawns on a bed of Gourmet Mixed Greens Cherry Tomatoes Asian Vinaigrette Warmed Rolls with Butter Choice of Entrées Spinach Ravioli with Tomato Basil Sauce Baby Sunburst Squash and Young Baby Carrots Or Blackened Cod with Grilled Lemon Seasoned Rice with Corn Southwest Black beans We feature Northwest and California Wines Dessert Ice Cream Sundae Gourmet Topping, Chopped Nuts, Whipped Cream and a Maraschino Cherry Coffee & Liqueurs FLD100 C3 FLD100A C2 DH-40F (11/08) |
Emirates
First Class menu Auckland to Sydney March 2009 Bar Service Aperitifs A selection of fruit juices and soft drinks Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky A selection of international beers Cocktails Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini Wines A selection of fine wines from internationally renowned vineyards of the old and new world Champagne Brut Liqueuers Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria Dinner Appetiser New Zealand lobster medallions served with creamy potato and celery salad, offered with Marie Rose dressing Oriental beef served with oyster, mushroom and gingko nut salad, accompanied with a coriander and citrus mayonnaise [replace with Oriental lamb on this flight] Soup Carrot and walnut soup cream of carrot soup, with kumara, served with creme fraiche and herbs Salad Seasonal salad served with a choice of dressings Main Course Braised lamb shanks served with new potato wedges, green beans and roasted pumpkin Thai style chicken curry with a hint of coconut flavour, accompanied with Chinese greens and steamed rice Poached blue cod with scallops and prawns on creamy Jacqueline sauce, accompanied with kohlrabi, carrots, snow peas and steamed rice Eggplant and braised du puy lentil mousakhan accompanied with broccoli and medley of fresh mushrooms [replaced with Vegetarian ravioli on this flight] A la carte vegetables as an alternative accompaniment to your main course, an additional variety of vegetables is available which includes oven-roasted Roma tomato, fettuccini noodles, stir-fried mixed vegetables and garlic mashed potato Dessert Mini desserts gourmet selection of fine miniature desserts, which includes semolina halwa with pistachio, profiterole with chocolat and fresh strawberry compote Bread Bread basket a variety of freshly baked rolls and garlic bread Cheese International cheese selection specially selected international cheeses, matured to perfection and served with a selection of crudites, crackers and dried fruits Fruit Fresh seasonal fruit Hot Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee freshly brewed, decaffeinated, espresso and cappuccino Chocolates to accompany a freshly brewed cup of tea or coffee EK413-AKLSYDDXB-F-A_A380 First Class Wine List Champagne Dom Perignon Vintage 2000 The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours. White Wine Meursault, 2006 Bouchard Pere & Fils The opulence of both the Meursault appellation and the 2006 vintage show clearly in this example. Full, rich fruit around a mineral core with a super length for one so young. The village of Meursault, just south of Burgundy's capital Beaune, continues to make some of the worlds most jaw droppingly good dry white wines. Staete Landt, 2007 Sauvignon Blanc Staete Landt winery gets its title from the old Dutch name that Abel Tasman gave to New Zealand when he discovered the land in 1642. The 2007 is perfumed with aromas of passionfruit and gooseberries. On the palate the wine is full bodied with a real concentration of flavour and aroma, a passionfruit character is dominant, backed by subtle mineral and spicy, dry hay characters with a creamy almost nutty complexity and a crisp ripe attractive acidity. Red Wine Château La Lagune, 2000 Haut Medoc This fine Classified Growth shows perfectly how the fabled 2000 vintage is beginning to mature. Befitting a hot summer and autumn, the millenium vintage was upfront with fruit and laden with soft tannins. As Cantemerle approaches full maturity the early primary fruit flavours have morphed into a more subtle complex and richer style. Coffee, cinnamon, leather and vanilla with ripe blackcurrant at the core, rounded by a graceful finish. Vabby Lake Vineyard, 2005 Pinot Noir Vabby Lake is the leading botique winery on the Mornington Peninsula with a focus on producing benchmark examples of the capricious Pinot Noir. The results are amongst the finest in Australia. The 2005 is dominated by dark berry fruits with hints of plum, strawberries and spices with astute oak. They effortlessly fuse on the palate, giving a wine that is sweet and silky with soft tannins. Mungo Park Shiraz, 2006, Colonial Estate, Barossa Valley, Australia Produced from 80-100 year old gnarled Shiraz vines that make up this Single Vineyard in the cooler climate of the Moppa sub region of the famed Barossa Valley. This provides the wine with some intensity and vivacity. Mungo Park, named after the 18th century Scottish explorer, is not just full-bodied and rich, but has fresh definition. The real beauty of this wine (of which we've snaffled virtually all of this vintage) is how brilliantly drinkable it is. Dessert Chateau Guiraud, 1999 Premier Cru Sauternes One of the great vintages of Sauternes. An opulent and exotic wine, with beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipping on its own. The myriad of complex flavours linger for, seemingly, an eternity. Dow's, Vintage 1985 The 1985 vintage is a great classic. The nose carries complex, forward aromas of round black fruit. The palate is smoothly textured with a streak of pure black fruit and nicely integrated alcohol. Some soft tannins show through on the finish, which has a superbly warming effect with a lovely length. Tea Menu Mandarin A single origin Ceylon tea, grown at 5000ft above sea level. Medium strength, gently combined with a sweet and juicy Mandarin flavour, offers a tea with zest and a slightly sweet finish. Refreshing and energizing after a meal or as an accompaniment to cake and sweet pastry. Cardamom A single origin Ceylon tea, grown at 5000ft above sea level. Medium-bodied, fused with spicy cardamom, produces a reviving and aromatic brew. The slightly raw and sweet flavour produces a medium strength tea with a pleasant finish. An aromatic accompaniment to meat, rich cakes and pastries. Ceylon Supreme A rich and full bodied Ceylon tea from the Dimbula region, grown at 4000ft above sea level. It is ideal if you enjoy your tea with milk as its strength allows it to take warm dairy milk, and retain its personality. Recommended as a breakfast tea, and also good with rich foods and red meats. Earl Grey A full-bodied low elevation single origin Ceylon tea, grown at sea level. It has a rich and robust character combined with Bergamot flavour to produce authentic Earl Grey Tea. Its strength brings a perfect balance between the tea and fragrant bergamot. Earl Grey is an all day tea, recommended especially as a palate cleanser in between courses or at the end of a heavy meal. Darjeeling From the foothills of the Himalayas, the Darjeeling region borders Nepal. This tea is light and bright with a characteristic Muscatel note. Its uniqueness comes from the combination of climate and soil which produces the prized Darjeeling character. It is delightful as an evening tea, and also as an accompaniment to light desserts and scones. Decaffeinated A medium strength teat with a gentle character. Pleasing at all times of the day and delightful with a touch of milk and honey if sweetness is desired. Pure Camomile A gentle and relaxing herb. The flower of the Camomile offers the most refined aroma, taste and texture. Brewing the pure flowers therefore produces a surpassingly light, golden yellow infusion which is mild yet defined by a fresh, green apple note. It is a delicious, caffeine-free accompaniment for apple pie, cream cheese cakes and is also an ideal evening tea. Naturally Spicy Berry An aromatic fruity infusion combining a tangy raspberry, with strawberry, and a touch of spice offering a gentle yet complex herbal drink. A delightful infusion for the afternoon or evening. Vanilla A single origin, high elevation, Ceylon tea. The tea has a characteristically light, bright personality, in a deliciously gentle marriage with fragrant vanilla flavour. It is a medium strength tea with wonderful aroma. Recommended as a refreshing afternoon tea, and as an accompaniment to mild cheeses. Ginger Grown at high elevation, this Ceylon tea is of medium body. Enhanced by the warming aroma and flavour of spicy ginger, the combination of the two herbs is an ancient one. Based on an ayurvedic tonic where the goodness in tea combines with the benefits of ginger to produce a sparkling, all natural hot tea. Ginger tea is recommended with spicy food, smoked cheese and orange dark chocolate. Jasmine Green A mild green tea from China. With traditional, natural Jasmine flavour, the tea is perfumed using petals of Jasmine, a process several thousand years old. Uplifting and aromatic. This tea is a delicious palate cleanser after strong tasting or rich food. Natural Green A pure green tea from China. This tea has hints of herb, a touch of spice and a pleasingly mild finish. It produces a lightly spicy and smoky taste. Recommended as an accompaniment to heavy meats or grilled fish, also enjoyable at the end of a meal as a digestif. |
Emirates
First Class menu Sydney to Dubai March 2009 Bar Service Aperitifs A selection of fruit juices and soft drinks Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky A selection of international beers Cocktails Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini Wines A selection of fine wines from internationally renowned vineyards of the old and new world Champagne Brut Liqueuers Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria A la Carte Dining Continental Breakfast Fruit juices freshly squeezed orance, grapefruit juice or a refreshing detox drink, made of fresh beetroot, celery, apple and ginger Breakfast fruits tropical and seasonal cut fresh fruits Florida cocktail delices of fresh grapefruit and sweet orange segments Yoghurt Greek yoghurt with fresh fruit coulis Assorted cereals Bread basket a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves Cheese selection which includes King Island goat cheese, Cobram Swiss cheddar and Camembert accompanied by stuffed green olives, crudites, dried fruit and sweet corn relish Hot Breakfast Warm porridge traditional Scottish porridge oats with warm milk and heather honey Breakfast grill seared lamb noisette and chicken sausage, served with potato and onion roesti, sauteed baby spinach and grilled mixed capsicums Swiss cheese omelette accompanied with a mushroom ragout, grated potato with onion and sauteed green beans Cardamom French toast lightly flavoured French toast, dusted with cinnamon sugar and served with stone fruit Canapés Selection of canapés a selection of hot and cold canapes, which includes spicy beef in filo pastry, prawn cake, goat cheese and cranberry tart, Oriental chicken skewer, lamb sheesh kebab, marinated bocconcini mozzarella, mixed olives and antipasti vegetables Appetisers Lobster medallions delicately placed on a bed of seasoned white bean and avocado salad and Dijon mustard cream Marinated beef marinated slices of beef tenderloin placed on a daikon and Asian green salad, accompanied with a light sesame and soy sauce dressing Smoked duck breast delicately smoked duck breast slices served with a tangy mango salad, fresh buffalo mozzarella slices and dried fig segments Salad collection choose from our wide range of salad options which include a simple mixed leaf, celery, cucumber, tomato, pepper and French radisch combination or add one of our exciting toppings. Our selection of toppings available are spicy Cajun chicken strips, grilled marinated scallops, crumbled fresh Greek feta cheese and kalamata olives or shaved parmesan and focaccia croutons. Drizzle your salad with a choice of Italian olive oil, balsamic and olive oil, classic Caesar dressing or a creamy blue cheese and walnut dressing Soups Tom yum soup a classic spicy Asian soup with mushroom, prawn and crispy fried noodles garnish Creamy lentil soup a thick and creamy soup garnished with naan bread croutons Main Courses Pan-seared snapper fillet served with steamed rice, sauteed broccolini, tomato petals and braised fennel Corn-fed chicken crispy corn-fed chicken breast, stuffed with slow roasted garlic and sage, accompanied with cumin sweet potato and wilted greens Roast lamb rump served with a gorgonzola filled sweet pepper, sauteed kifler potatoes, broad beans and thyme jus Pasta bar enjoy a delicious taste of Italy with our pasta choices of wild mushroom tortellini or rigatoni pasta, tossed with your choice of fresh sauces which includes traditional beef bolognese, Genovese pesto, white pepper sauce and fresh chunky tomato coulis, all served with freshly shaved parmesan cheese and basil leaves Baked salmon fillet (257 calories) on a bed of apple risotto and braised seasonal vegetables A la Carte vegetables as an alternative accompaniment to your main course, an additional variety of vegetables is available which includes sauteed mushrooms, chickpea curry, grilled vegetables, buttered green beans, saffron flavoured rice and crunchy kifler potatoes Bread basket a variety of freshly baked rolls and garlic bread Cheese International cheese selection specially selected international cheeses, matured to perfection and served with a selection of crudites, crackers and dried fruits Sweet Delights Mini desserts gourmet selection of fine miniature desserts Portuguese tart classic custard tart served with double cream and a light pistachio fairy floss Double chocolate mousse a rich double chocolate mousse, topped with white chocolate shavings Selection of fruits a seasonal selection of fresh cut fruits Chocolates to accompany a freshly brewed cup of tea or coffee Hot Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee freshly brewed, decaffeinated, espresso and cappuccino Light Bites Selection of sandwiches an assortment of filled sandwiches in soft rolls which includes roast chicken and hommous, classic egg aioli and marinated prawn filling Lamb skewers tender lamb cooked on skewers and served with a sweet tomato chutney and citrus flavoured couscous Fish and chips flat head gujons with rock sea salt, fresh lemon, chunky oven-roasted potato chips and grilled red capsicums Vegetable risotto a creamy asparagus and sauteed mushroom risotto Beef pie peppered beef steak pie topped with golden flaky pastry, served with a tangy red onion relish Ice cream selection refresh your appetite from our sorbet and ice cream menu which includes cookies and cream, burnt toffee and fig ice cream, green tea sorbet or pineapple and lime Last hot meal orders shall be taken 1 hr and 30 mins before landing EK413-AKLSYDDXB-F-A_A380 First Class Wine List Champagne Dom Perignon Vintage 2000 The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours. White Wine Meursault, 2006 Bouchard Pere & Fils The opulence of both the Meursault appellation and the 2006 vintage show clearly in this example. Full, rich fruit around a mineral core with a super length for one so young. The village of Meursault, just south of Burgundy's capital Beaune, continues to make some of the worlds most jaw droppingly good dry white wines. Staete Landt, 2007 Sauvignon Blanc Staete Landt winery gets its title from the old Dutch name that Abel Tasman gave to New Zealand when he discovered the land in 1642. The 2007 is perfumed with aromas of passionfruit and gooseberries. On the palate the wine is full bodied with a real concentration of flavour and aroma, a passionfruit character is dominant, backed by subtle mineral and spicy, dry hay characters with a creamy almost nutty complexity and a crisp ripe attractive acidity. Red Wine Château La Lagune, 2000 Haut Medoc This fine Classified Growth shows perfectly how the fabled 2000 vintage is beginning to mature. Befitting a hot summer and autumn, the millenium vintage was upfront with fruit and laden with soft tannins. As Cantemerle approaches full maturity the early primary fruit flavours have morphed into a more subtle complex and richer style. Coffee, cinnamon, leather and vanilla with ripe blackcurrant at the core, rounded by a graceful finish. Vabby Lake Vineyard, 2005 Pinot Noir Vabby Lake is the leading botique winery on the Mornington Peninsula with a focus on producing benchmark examples of the capricious Pinot Noir. The results are amongst the finest in Australia. The 2005 is dominated by dark berry fruits with hints of plum, strawberries and spices with astute oak. They effortlessly fuse on the palate, giving a wine that is sweet and silky with soft tannins. Mungo Park Shiraz, 2006, Colonial Estate, Barossa Valley, Australia Produced from 80-100 year old gnarled Shiraz vines that make up this Single Vineyard in the cooler climate of the Moppa sub region of the famed Barossa Valley. This provides the wine with some intensity and vivacity. Mungo Park, named after the 18th century Scottish explorer, is not just full-bodied and rich, but has fresh definition. The real beauty of this wine (of which we've snaffled virtually all of this vintage) is how brilliantly drinkable it is. Dessert Chateau Guiraud, 1999 Premier Cru Sauternes One of the great vintages of Sauternes. An opulent and exotic wine, with beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipping on its own. The myriad of complex flavours linger for, seemingly, an eternity. Dow's, Vintage 1985 The 1985 vintage is a great classic. The nose carries complex, forward aromas of round black fruit. The palate is smoothly textured with a streak of pure black fruit and nicely integrated alcohol. Some soft tannins show through on the finish, which has a superbly warming effect with a lovely length. Tea Menu Mandarin A single origin Ceylon tea, grown at 5000ft above sea level. Medium strength, gently combined with a sweet and juicy Mandarin flavour, offers a tea with zest and a slightly sweet finish. Refreshing and energizing after a meal or as an accompaniment to cake and sweet pastry. Cardamom A single origin Ceylon tea, grown at 5000ft above sea level. Medium-bodied, fused with spicy cardamom, produces a reviving and aromatic brew. The slightly raw and sweet flavour produces a medium strength tea with a pleasant finish. An aromatic accompaniment to meat, rich cakes and pastries. Ceylon Supreme A rich and full bodied Ceylon tea from the Dimbula region, grown at 4000ft above sea level. It is ideal if you enjoy your tea with milk as its strength allows it to take warm dairy milk, and retain its personality. Recommended as a breakfast tea, and also good with rich foods and red meats. Earl Grey A full-bodied low elevation single origin Ceylon tea, grown at sea level. It has a rich and robust character combined with Bergamot flavour to produce authentic Earl Grey Tea. Its strength brings a perfect balance between the tea and fragrant bergamot. Earl Grey is an all day tea, recommended especially as a palate cleanser in between courses or at the end of a heavy meal. Darjeeling From the foothills of the Himalayas, the Darjeeling region borders Nepal. This tea is light and bright with a characteristic Muscatel note. Its uniqueness comes from the combination of climate and soil which produces the prized Darjeeling character. It is delightful as an evening tea, and also as an accompaniment to light desserts and scones. Decaffeinated A medium strength teat with a gentle character. Pleasing at all times of the day and delightful with a touch of milk and honey if sweetness is desired. Pure Camomile A gentle and relaxing herb. The flower of the Camomile offers the most refined aroma, taste and texture. Brewing the pure flowers therefore produces a surpassingly light, golden yellow infusion which is mild yet defined by a fresh, green apple note. It is a delicious, caffeine-free accompaniment for apple pie, cream cheese cakes and is also an ideal evening tea. Naturally Spicy Berry An aromatic fruity infusion combining a tangy raspberry, with strawberry, and a touch of spice offering a gentle yet complex herbal drink. A delightful infusion for the afternoon or evening. Vanilla A single origin, high elevation, Ceylon tea. The tea has a characteristically light, bright personality, in a deliciously gentle marriage with fragrant vanilla flavour. It is a medium strength tea with wonderful aroma. Recommended as a refreshing afternoon tea, and as an accompaniment to mild cheeses. Ginger Grown at high elevation, this Ceylon tea is of medium body. Enhanced by the warming aroma and flavour of spicy ginger, the combination of the two herbs is an ancient one. Based on an ayurvedic tonic where the goodness in tea combines with the benefits of ginger to produce a sparkling, all natural hot tea. Ginger tea is recommended with spicy food, smoked cheese and orange dark chocolate. Jasmine Green A mild green tea from China. With traditional, natural Jasmine flavour, the tea is perfumed using petals of Jasmine, a process several thousand years old. Uplifting and aromatic. This tea is a delicious palate cleanser after strong tasting or rich food. Natural Green A pure green tea from China. This tea has hints of herb, a touch of spice and a pleasingly mild finish. It produces a lightly spicy and smoky taste. Recommended as an accompaniment to heavy meats or grilled fish, also enjoyable at the end of a meal as a digestif. |
Emirates
First Class menu Dubai to Sydney March 2009 Bar Service Aperitifs A selection of fruit juices and soft drinks Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky A selection of international beers Cocktails Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini Wines A selection of fine wines from internationally renowned vineyards of the old and new world Champagne Brut Liqueuers Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria A la Carte Dining Continental Breakfast Yoghurt natural or fruit Assorted cereals Bread basket a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves Cheese selection which includes red Leicester, bel paese, Tilster and chevre cheese, served with an array of garnishes which includes crudites and olives Hot Breakfast Fiesta omelette a cheese filled omelette topped with sliced black olives, grated cheese and sauteed red peppers, served with fresh button mushrooms, savoury potato wedges and a roasted plum tomato with black pepper Poached eggs Norwegian style poached eggs with smoked salmon, creamy spinach and dill flavoured Hollandaise sauce, accompanied with grilled lamb loin and chicken sausage and sauteed wild mushrooms Golden waffles served warm with a sweet strawberry compote and a rich dark chocolate sauce Canapés Selection of canapés which includes aubergine and pine nut fritters, grilled scallop glazed with sweet chilli sauce, mini duck shepherd's pie, marinated filled olives and aged parmesan Appetisers Iranian caviar served with traditional accompaniments Selection of authentic Arabic mezze which includes tabouleh, moutabal with pomegranate seeds, artichoke and broad bean salad, labneh rolled in mint, spinach fatayer served warm, with an assortmnent of Arabic pickles and garnishes Sesame rolled tuna loin seared yellow fin tuna loin, rolled in roasted sesame seeds and served on a bed of bean sprout and almond salad and drops of wasabi mayonnaise Main Courses Grilled beef tenderloin tender beef delicately grilled and topped with a rich wild mushroom jus, roasted fingerling potatoes and assorted seasonal vegetables Stir-fried chicken thigh in a sweet orange zest and hot bean sauce, with steamed jasmine rice, sesame flavoured baby pak choy and fresh shiitake mushrooms Seafood cannelloni squid ink pasta sheets rolled and filled with a shrimp farce, placed on a bed of artichoke and mushroom ragout, topped with crushed cherry tomato sauce and an assortment of roasted vegetables Wild mushroom crumble a creamy wild mushroom casserole served in a pie base and topped with crunchy bread crumble, served with a tangy red capsicum coulis, braised leek and sauteed seasonal vegetables Poached sea bass fillet (266 calories) poached in a light court bouillon, served with a tomato and fennel stew, steamed wild rice and an assortment of fresh garden vegetables As an alternative accompaniment to your main course, an additional variety of vegetables is available which includes steamed baby pak choy, plain basmati rice, sliced dill potatoes and assorted grilled vegetables Bread basket a variety of freshly baked rolls and garlic bread Light Bites Seasonal salad served with a choice of dressings Red pumpkin and gorgonzola cheese a creamy soup of oven-roasted red pumpkin with a hint of gorgonzola blue cheese, topped with diced red pumpkin International cheese selection Selection of open sandwiches which includes honey glazed duck breast with asparagus, peppered roast beef with potato salad, Boursin cream cheese with sun-dried tomato and chilli flavoured poached salmon Chicken tandoori Cornish pasty served with a light curry sauce and grated parmesan cheese Pappardelle pasta with chunky tomato and basil sauce and grated parmesan cheese Braised lamb shanks served with creamy saffron risotto, asparagus spears and grilled cherry tomato Sweet Delights Mini desserts gourmet selection of fine miniature desserts Mixed fruit cobbler served warm with elderflower and strawberry sauce and yoghurt ice cream Fresh seasonal fruit Selection of petits fours Chocolates to accompany a freshly brewed cup of tea or coffee Hot Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee freshly brewed, decaffeinated, espresso and cappuccino Last hot meal orders shall be taken 1 hr and 30 mins before landing EK412-DXBSYDAKL-F-A First Class Wine List Champagne Dom Perignon Vintage 2000 The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours. White Wine Meursault, 2006 Bouchard Pere & Fils The opulence of both the Meursault appellation and the 2006 vintage show clearly in this example. Full, rich fruit around a mineral core with a super length for one so young. The village of Meursault, just south of Burgundy's capital Beaune, continues to make some of the worlds most jaw droppingly good dry white wines. Staete Landt, 2007 Sauvignon Blanc Staete Landt winery gets its title from the old Dutch name that Abel Tasman gave to New Zealand when he discovered the land in 1642. The 2007 is perfumed with aromas of passionfruit and gooseberries. On the palate the wine is full bodied with a real concentration of flavour and aroma, a passionfruit character is dominant, backed by subtle mineral and spicy, dry hay characters with a creamy almost nutty complexity and a crisp ripe attractive acidity. Red Wine Château La Lagune, 2000 Haut Medoc This fine Classified Growth shows perfectly how the fabled 2000 vintage is beginning to mature. Befitting a hot summer and autumn, the millenium vintage was upfront with fruit and laden with soft tannins. As Cantemerle approaches full maturity the early primary fruit flavours have morphed into a more subtle complex and richer style. Coffee, cinnamon, leather and vanilla with ripe blackcurrant at the core, rounded by a graceful finish. Vabby Lake Vineyard, 2005 Pinot Noir Vabby Lake is the leading botique winery on the Mornington Peninsula with a focus on producing benchmark examples of the capricious Pinot Noir. The results are amongst the finest in Australia. The 2005 is dominated by dark berry fruits with hints of plum, strawberries and spices with astute oak. They effortlessly fuse on the palate, giving a wine that is sweet and silky with soft tannins. Mungo Park Shiraz, 2006, Colonial Estate, Barossa Valley, Australia Produced from 80-100 year old gnarled Shiraz vines that make up this Single Vineyard in the cooler climate of the Moppa sub region of the famed Barossa Valley. This provides the wine with some intensity and vivacity. Mungo Park, named after the 18th century Scottish explorer, is not just full-bodied and rich, but has fresh definition. The real beauty of this wine (of which we've snaffled virtually all of this vintage) is how brilliantly drinkable it is. Dessert Chateau Guiraud, 1999 Premier Cru Sauternes One of the great vintages of Sauternes. An opulent and exotic wine, with beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipping on its own. The myriad of complex flavours linger for, seemingly, an eternity. Dow's, Vintage 1985 The 1985 vintage is a great classic. The nose carries complex, forward aromas of round black fruit. The palate is smoothly textured with a streak of pure black fruit and nicely integrated alcohol. Some soft tannins show through on the finish, which has a superbly warming effect with a lovely length. Tea Menu Mandarin A single origin Ceylon tea, grown at 5000ft above sea level. Medium strength, gently combined with a sweet and juicy Mandarin flavour, offers a tea with zest and a slightly sweet finish. Refreshing and energizing after a meal or as an accompaniment to cake and sweet pastry. Cardamom A single origin Ceylon tea, grown at 5000ft above sea level. Medium-bodied, fused with spicy cardamom, produces a reviving and aromatic brew. The slightly raw and sweet flavour produces a medium strength tea with a pleasant finish. An aromatic accompaniment to meat, rich cakes and pastries. Ceylon Supreme A rich and full bodied Ceylon tea from the Dimbula region, grown at 4000ft above sea level. It is ideal if you enjoy your tea with milk as its strength allows it to take warm dairy milk, and retain its personality. Recommended as a breakfast tea, and also good with rich foods and red meats. Earl Grey A full-bodied low elevation single origin Ceylon tea, grown at sea level. It has a rich and robust character combined with Bergamot flavour to produce authentic Earl Grey Tea. Its strength brings a perfect balance between the tea and fragrant bergamot. Earl Grey is an all day tea, recommended especially as a palate cleanser in between courses or at the end of a heavy meal. Darjeeling From the foothills of the Himalayas, the Darjeeling region borders Nepal. This tea is light and bright with a characteristic Muscatel note. Its uniqueness comes from the combination of climate and soil which produces the prized Darjeeling character. It is delightful as an evening tea, and also as an accompaniment to light desserts and scones. Decaffeinated A medium strength teat with a gentle character. Pleasing at all times of the day and delightful with a touch of milk and honey if sweetness is desired. Pure Camomile A gentle and relaxing herb. The flower of the Camomile offers the most refined aroma, taste and texture. Brewing the pure flowers therefore produces a surpassingly light, golden yellow infusion which is mild yet defined by a fresh, green apple note. It is a delicious, caffeine-free accompaniment for apple pie, cream cheese cakes and is also an ideal evening tea. Naturally Spicy Berry An aromatic fruity infusion combining a tangy raspberry, with strawberry, and a touch of spice offering a gentle yet complex herbal drink. A delightful infusion for the afternoon or evening. Vanilla A single origin, high elevation, Ceylon tea. The tea has a characteristically light, bright personality, in a deliciously gentle marriage with fragrant vanilla flavour. It is a medium strength tea with wonderful aroma. Recommended as a refreshing afternoon tea, and as an accompaniment to mild cheeses. Ginger Grown at high elevation, this Ceylon tea is of medium body. Enhanced by the warming aroma and flavour of spicy ginger, the combination of the two herbs is an ancient one. Based on an ayurvedic tonic where the goodness in tea combines with the benefits of ginger to produce a sparkling, all natural hot tea. Ginger tea is recommended with spicy food, smoked cheese and orange dark chocolate. Jasmine Green A mild green tea from China. With traditional, natural Jasmine flavour, the tea is perfumed using petals of Jasmine, a process several thousand years old. Uplifting and aromatic. This tea is a delicious palate cleanser after strong tasting or rich food. Natural Green A pure green tea from China. This tea has hints of herb, a touch of spice and a pleasingly mild finish. It produces a lightly spicy and smoky taste. Recommended as an accompaniment to heavy meats or grilled fish, also enjoyable at the end of a meal as a digestif. |
Emirates
First Class menu Sydney to Auckland March 2009 Bar Service Aperitifs A selection of fruit juices and soft drinks Bacardi Rum, Campari, Gin, Jack Daniels, Rye, Sweet or Dry Sherry, Sweet or Dry Vermouth, Vodka, Scotch Whisky, Malt Whisky A selection of international beers Cocktails Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Jumeirah Delight (non alcoholic), Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini Wines A selection of fine wines from internationally renowned vineyards of the old and new world Champagne Brut Liqueuers Baileys Irish Cream, premium Cognac, Cointreau, Drambuie, Late Bottled Vintage Port, Tia Maria Brunch Juice Fresh smoothie or juice a selection of fresh juices and home-made smoothies Fruit Fresh seasonal fruit Salad Seasonal salad served with a choice of dressings Main Course Hot selection a variety of main course items which include grilled veal chipolatas, tender chicken, grilled beef fillet with veal jus, Swiss cheese omelette, fresh potato roestis, a creamy mushroom ragout, assorted seasonal vegetables, buttered broccolini florets and braised fennel Cheese selection accompanied by stuffed green olives, crudites, dried fruit loaf and fresh grapes Dessert White chocolate bavarois a smooth white chocolate bavarois with a hint of rose water served in a delicate dark chocolate cup Bread Bread basket a variety of freshly baked breads, croissants and breakfast pastries, served with butter and preserves Hot Beverages Tea Ceylon, China, Earl Grey, Camomile Coffee freshly brewed, decaffeinated, espresso and cappuccino Chocolates EK412-DXBSYDAKL-F-A First Class Wine List Champagne Dom Perignon Vintage 2000 The very fresh and youthful millenium vintage of Dom Pérignon is soft and approachable. Persistent tiny bubbles race up to the top of your glass, assisting in the release of the subtle aromas of hazelnut, lemon cream, pear and red apple. Ultra fine, with a very active bead that just floats across the palate. Elegant, unobtrusive and balanced. The finish is delightful with lingering stonefruit flavours. White Wine Meursault, 2006 Bouchard Pere & Fils The opulence of both the Meursault appellation and the 2006 vintage show clearly in this example. Full, rich fruit around a mineral core with a super length for one so young. The village of Meursault, just south of Burgundy's capital Beaune, continues to make some of the worlds most jaw droppingly good dry white wines. Staete Landt, 2007 Sauvignon Blanc Staete Landt winery gets its title from the old Dutch name that Abel Tasman gave to New Zealand when he discovered the land in 1642. The 2007 is perfumed with aromas of passionfruit and gooseberries. On the palate the wine is full bodied with a real concentration of flavour and aroma, a passionfruit character is dominant, backed by subtle mineral and spicy, dry hay characters with a creamy almost nutty complexity and a crisp ripe attractive acidity. Red Wine Château La Lagune, 2000 Haut Medoc This fine Classified Growth shows perfectly how the fabled 2000 vintage is beginning to mature. Befitting a hot summer and autumn, the millenium vintage was upfront with fruit and laden with soft tannins. As Cantemerle approaches full maturity the early primary fruit flavours have morphed into a more subtle complex and richer style. Coffee, cinnamon, leather and vanilla with ripe blackcurrant at the core, rounded by a graceful finish. Vabby Lake Vineyard, 2005 Pinot Noir Vabby Lake is the leading botique winery on the Mornington Peninsula with a focus on producing benchmark examples of the capricious Pinot Noir. The results are amongst the finest in Australia. The 2005 is dominated by dark berry fruits with hints of plum, strawberries and spices with astute oak. They effortlessly fuse on the palate, giving a wine that is sweet and silky with soft tannins. Mungo Park Shiraz, 2006, Colonial Estate, Barossa Valley, Australia Produced from 80-100 year old gnarled Shiraz vines that make up this Single Vineyard in the cooler climate of the Moppa sub region of the famed Barossa Valley. This provides the wine with some intensity and vivacity. Mungo Park, named after the 18th century Scottish explorer, is not just full-bodied and rich, but has fresh definition. The real beauty of this wine (of which we've snaffled virtually all of this vintage) is how brilliantly drinkable it is. Dessert Chateau Guiraud, 1999 Premier Cru Sauternes One of the great vintages of Sauternes. An opulent and exotic wine, with beautiful aromatic intensity. Soft and honeyed in the mouth, with a concentration of orange marmalade, melted butter and cinnamon. Much freshness and good acidity. Absolutely delicious with pudding, cheese or sipping on its own. The myriad of complex flavours linger for, seemingly, an eternity. Dow's, Vintage 1985 The 1985 vintage is a great classic. The nose carries complex, forward aromas of round black fruit. The palate is smoothly textured with a streak of pure black fruit and nicely integrated alcohol. Some soft tannins show through on the finish, which has a superbly warming effect with a lovely length. Tea Menu Mandarin A single origin Ceylon tea, grown at 5000ft above sea level. Medium strength, gently combined with a sweet and juicy Mandarin flavour, offers a tea with zest and a slightly sweet finish. Refreshing and energizing after a meal or as an accompaniment to cake and sweet pastry. Cardamom A single origin Ceylon tea, grown at 5000ft above sea level. Medium-bodied, fused with spicy cardamom, produces a reviving and aromatic brew. The slightly raw and sweet flavour produces a medium strength tea with a pleasant finish. An aromatic accompaniment to meat, rich cakes and pastries. Ceylon Supreme A rich and full bodied Ceylon tea from the Dimbula region, grown at 4000ft above sea level. It is ideal if you enjoy your tea with milk as its strength allows it to take warm dairy milk, and retain its personality. Recommended as a breakfast tea, and also good with rich foods and red meats. Earl Grey A full-bodied low elevation single origin Ceylon tea, grown at sea level. It has a rich and robust character combined with Bergamot flavour to produce authentic Earl Grey Tea. Its strength brings a perfect balance between the tea and fragrant bergamot. Earl Grey is an all day tea, recommended especially as a palate cleanser in between courses or at the end of a heavy meal. Darjeeling From the foothills of the Himalayas, the Darjeeling region borders Nepal. This tea is light and bright with a characteristic Muscatel note. Its uniqueness comes from the combination of climate and soil which produces the prized Darjeeling character. It is delightful as an evening tea, and also as an accompaniment to light desserts and scones. Decaffeinated A medium strength teat with a gentle character. Pleasing at all times of the day and delightful with a touch of milk and honey if sweetness is desired. Pure Camomile A gentle and relaxing herb. The flower of the Camomile offers the most refined aroma, taste and texture. Brewing the pure flowers therefore produces a surpassingly light, golden yellow infusion which is mild yet defined by a fresh, green apple note. It is a delicious, caffeine-free accompaniment for apple pie, cream cheese cakes and is also an ideal evening tea. Naturally Spicy Berry An aromatic fruity infusion combining a tangy raspberry, with strawberry, and a touch of spice offering a gentle yet complex herbal drink. A delightful infusion for the afternoon or evening. Vanilla A single origin, high elevation, Ceylon tea. The tea has a characteristically light, bright personality, in a deliciously gentle marriage with fragrant vanilla flavour. It is a medium strength tea with wonderful aroma. Recommended as a refreshing afternoon tea, and as an accompaniment to mild cheeses. Ginger Grown at high elevation, this Ceylon tea is of medium body. Enhanced by the warming aroma and flavour of spicy ginger, the combination of the two herbs is an ancient one. Based on an ayurvedic tonic where the goodness in tea combines with the benefits of ginger to produce a sparkling, all natural hot tea. Ginger tea is recommended with spicy food, smoked cheese and orange dark chocolate. Jasmine Green A mild green tea from China. With traditional, natural Jasmine flavour, the tea is perfumed using petals of Jasmine, a process several thousand years old. Uplifting and aromatic. This tea is a delicious palate cleanser after strong tasting or rich food. Natural Green A pure green tea from China. This tea has hints of herb, a touch of spice and a pleasingly mild finish. It produces a lightly spicy and smoky taste. Recommended as an accompaniment to heavy meats or grilled fish, also enjoyable at the end of a meal as a digestif. |
As 15 bos-sea
Alaska Airlines
Boston to Seattle March 2009 http://share.shutterfly.com/action/w...8QbNHDNy5bqNEo Menu First Class Service Welcome Aboard Alaska Airlines Appetizer Salad Pesto Tortellini Mixed Greens Italian Vinaigrette Warmed Rolls with Butter Choice of Entrées Bacon Wrapped Petite Tender topped with Crispy Onions Garlic Mashed Potatoes Steamed Asparagus Or Wild Alaskan Cedar Salmon with Lemon Dill Sauce Wild Rice Pilaf Green Beans We feature Northwest and California Wines Dessert New York Cheesecake Sliced Strawberries and Caramel Sauce Coffee & Liqueurs FLD100 C1 FLD100A C3 DH-49D (2/09) |
AA 980 REC-MIA Business Class March 2009
American Airlines
March 2009 Recife to Miami Business Class Wine List Champagne Heidsieck Monopole Brut White Wines Fournier Pouilly-Fume Les Cailottes Warburn Southeastern Australia Premium Reserve Pinot Grigio Red Wines Luigi Bosca Mendoza Pinot Noir Reserve Taja Monastrell Dessert Wine Graham’s 20 Years Old Tawny Port To Start Warmed Mixed Nuts Or Marinated cheese antipasto Appetizer Smoked Salmon and Herb Marinated Shrimp Salad Fresh seasonal greens and an assortment of fresh vegetables offered with creamy cucumber mint dressing or Sapori d’Arte olive oil and balsamic vinegar Bread Basket Assorted gourmet breads offered with butter or Sapori d’Arte olive oil Main Course Chateaubriand Tenderloin of Beef complemented by a red wine onion sauce, served with a baked potato stuffed with cheese, broccoli in garlic butter and diced red bell peppers Seafood Brazilian-Style A specialty from Bahia featuring salmon, seasonal fish, shrimp and scallops prepared with a light coconut cream sauce offered over lemon-scented rice Panzerotti Pasta Pasta Roulade filled with spinach and ricotta cheese, mozzarella and ham, served with roasted tomato sauce and topped with béchamel sauce Coq au Vin Breast of chicken braised in a red wine reduction offered with sautéed mushrooms, onions and bacon, haricots verts and a creamy mandoioquinha puree Dine Upon Request You may choose one of the featured entrees to be served with an appetizer and desert, presented all at once, at any time you wish. Dessert Ice cream sundae Vanilla ice cream with a choice of hot fudge, coffee or strawberry topping, whipped cream and chopped nuts Gorgonzola and Camembert cheese accompanied by seasonal grapes and dried apricots Or Grand Marnier Fruit salad presented with lemon sorbet To Finish Ferrero Rocher Chocolates Light Meal Select From Ham and Cheese Pizza An individual homemade pizza topped with ham, onions and green olive Or Vegetable Pizza An individual homemade pizza topped with sautéed arugula, mushrooms and sun-dried tomatoes Dessert A specially prepared sweet treat Pre-Arrival Beverage For your enjoyment Chilled sparkling water with a fresh citrus garnish 3/09 2Cls, Business, REC-MIA, Lunch-Snack 73PM174 241C405-3A |
AA 150 SFO-BOS March 2009 First Class Redeye service
American Airlines AA 150 SFO-BOS
March 2009 First Class http://share.shutterfly.com/action/w...8QbNHDNy5bqNKQ Welcome Aboard Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. Select from delicious light dishes especially designed for our Midnight Raid Service. Midnight Raid To Start Warmed Mixed Nuts Main Course Asian-Style Beef Seared beef marinated in Asian soy sauce served chilled over rice noodles with sesame dressing and julienned bell peppers Fruit and Cheese Plate Fresh cheddar, Havarti, and Camembert cheese accompanied by juicy grapes, strawberries, and assorted dried fruit Soup Caramelized onion and leek soup garnished with a toasted Dijon Jarlsberg cheese baguette slice All entrees served with a crusty French Roll 73PM041 2/3 Class, Business, Midnight Raid 3/09 203T010-3 B |
AA 197 BOS-SFO Dinner March 2009 First Class
American Airlines AA 197
Boston to San Francisco First Class March 2009 http://share.shutterfly.com/action/w...8QbNHDNy5bqNIY Wine and Beverages Sparkling Wine Scudo di Corte Prosecco White Wines Westside White, Paso Robles Louis Latour Chardonnay Ardeche Red Wines Westside Red, Paso Robles Wente Southern Hills Cabernet Sauvignon, Livermore Valley Dining Services Thank you for choosing American Airlines. It is our pleasure to offer you a variety of dining options on today’s flight. We invite you to experience new menu items we call American Classics: where comfort meets gourmet. To Start Warm Mixed Nuts Appetizer Cajun-style roasted chicken breast offered on a fresh corn salad Salad A combination salad featuring fresh seasonal greens offered with pepper cream dressing or Sapori d’Arte olive oil and balsamic vinegar and accompanied by an artichoke, wild mushroom and pea salad Bread Basket Assorted Gourmet Breads Main Course Chicken Fried Steak Fried breaded sirloin steak served with pepper cream gravy, mashed potatoes and haricots verts with carrots An American Classic Item Stuffed Lasagna Roll Tender lasagana pasta stuffed with ricotta cheese and spinach, topped with a creamy tomato sauce and shredded mozzarella Dessert Ice Cream Sundae Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal fruit toppings, whipped cream and pecans Or Fruit and cheese A selection of seasonal fruit and fine cheeses To Finish Ghiradelli Chocolate Light Refreshment Freshly baked on board, OtisSpunkmeyer cookies Pre-Arrival Beverage For your enjoyment Chilled sparkling water with a fresh citrus garnish 3/09 2 Cls, First, Dinner – Snack 73PM009 73PM188 203T003-2B 3 |
AS 14 SEA-EWR March 2009 First Class Dinner - menu noted 2/09
Alaska Airlines
First Class AS 14 Seattle to Newark March 2009 http://share.shutterfly.com/action/w...8QbNHDNy5bqNGg Menu First Class Service Welcome Aboard Alaska Airlines Appetizer Salad Warmed Baked Brie with Gourmet Mixed Greens Balsamic Vinaigrette Warmed Rolls with Butter Choice of Entrées Braised Pork Shank with a Savory Sun-dried Tomato Relish Garlic Mashed Potatoes Steamed Asparagus Or Chicken Marsala with Sautéed Mushroom, Caramelized Red Onion and Bacon Sauce Penne Pasta tossed with Olive Oil Sautéed Green beans We feature Northwest and California Wines Dessert Crispy Bread Pudding Tossed with Cinnamon Sugar and drizzled with Caramel Sauce Topped with Blueberries and Strawberries Coffee & Liqueurs FLD100 C2 FLD100A C1 DH-49E (2/09) |
| All times are GMT -6. The time now is 12:48 pm. |
This site is owned, operated, and maintained by MH Sub I, LLC dba Internet Brands. Copyright © 2026 MH Sub I, LLC dba Internet Brands. All rights reserved. Designated trademarks are the property of their respective owners.